Lemon Blueberry Cheesecake Cake

A Lemon Blueberry Cheesecake Cake combines the tanginess of lemon with the sweetness of blueberries and the creamy richness of cheesecake. Here’s a recipe to make this delightful dessert:

Ingredients:

For the Lemon Cake Layers:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1/2 cup sour cream
• 1/4 cup fresh lemon juice

For the Blueberry Cheesecake Layer:

• 8 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 cup fresh blueberries

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• Zest of 1 lemon
• 1-2 tablespoons fresh lemon juice

Additional:

• Fresh blueberries, for garnish
• Lemon zest, for garnish

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Make the Lemon Cake Layers:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
   • In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.
   • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and lemon zest.
   • Gradually add the dry ingredients to the butter mixture, alternating with sour cream and lemon juice, beginning and ending with the dry ingredients.
   • Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
   • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
   • Remove from the oven and let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
3. Make the Blueberry Cheesecake Layer:
   • In a medium bowl, beat the softened cream cheese and granulated sugar until smooth.
   • Add the egg and vanilla extract, and beat until well combined and creamy.
   • Gently fold in the fresh blueberries.
4. Assemble the Cake:
   • Once the cake layers and blueberry cheesecake layer are completely cooled, place one cake layer on a serving plate or cake stand.
   • Spread the blueberry cheesecake mixture evenly over the top of the first cake layer.
   • Carefully place the second cake layer on top of the cheesecake layer.
5. Make the Cream Cheese Frosting:
   • In a large bowl, beat together the softened cream cheese and butter until smooth and creamy.
   • Gradually add the powdered sugar, mixing well after each addition.
   • Add the lemon zest and fresh lemon juice, and beat until smooth and fluffy.
6. Frost the Cake:
   • Frost the top and sides of the assembled cake with the cream cheese frosting using an offset spatula or a frosting knife.
   • Garnish the top of the cake with fresh blueberries and lemon zest.
7. Chill and Serve:
   • Refrigerate the Lemon Blueberry Cheesecake Cake for at least 1 hour before serving to allow the flavors to meld together.
   • Slice and serve chilled. Enjoy this delicious and refreshing dessert!

This cake is perfect for any occasion, especially during the summer months when fresh blueberries are in season!